Originally Posted by Donasay
I mashed in at 155 and by 1:00 the next day the mash was down to 140. I know this wort is going to be exceptionally fermentable and very light.
The wort will most likely not be as exceptionally fermentable as you suspect.
Starting at 155, you would have denatured all of the enzymes that act at lower temps.
This is the reason that when a step mash is performed, we start at lower temps and work up to higher temps.
Brew on friend, I just thought that I would add this info.